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Winemaker's Notes:

Grapes were whole-cluster pressed and the juice transferred into both new French oak (24%) and stainless steel barrels (76%) for fermentation. A new “sequential fermentation” technique was used on about 40% of the blend to optimize flavor, intensity, and texture. The wine remained in barrel on primary lees until late February when it was racked and bottled. There were no acid additions and no malolactic fermentation.

Selene Wines is a tiny producer of hand-crafted Napa Valley wines. Selene's wines are the personal winemaking expression of Mia Klein, a consulting winemaker. Mia Klein received her degree in Enology from U.C. Davis, and worked her way up from the cellar to assistant winemaker and then to winemaker. She worked at Chappellet and Robert Pepi. She then began her consulting career for wineri... Read more

Selene Wines is a tiny producer of hand-crafted Napa Valley wines. Selene's wines are the personal winemaking expression of Mia Klein, a consulting winemaker. Mia Klein received her degree in Enology from U.C. Davis, and worked her way up from the cellar to assistant winemaker and then to winemaker. She worked at Chappellet and Robert Pepi. She then began her consulting career for wineries like Dalla Valle, Spottswoode, Araujo and Viader. Not long after she began consulting, she started Selene Wines. The Selene name comes from Greek mythology. There are three goddesses associated with the moon in this mythology; Artemis, the maiden goddess of the waxing moon, Selene, the mother goddess of the full moon, and Hecate, the wise crone goddess of the waning moon. Selene's output is exclusively focused on the Bordeaux varietals that thrive in great Napa Valley vineyards. Merlot and Sauvignon Blanc have been produced since 1991 and 1992 respectively. Cabernet Sauvignon and a Bordeaux blend (based on Cabernet Franc) called ‘Chesler’ have been produced since 2002. Chesler is a tribute to Mia’s mom, Eileen Chesler, and sports a label with her picture from the late 1940’s. Read less

Tasting Notes:

Grapes were whole-cluster pressed and the juice transferred into both new French oak (24%) and stainless steel barrels (76%) for fermentation. A new “sequential fermentation” technique was used on about 40% of the blend to optimize flavor, intensity, and texture. The wine remained in barrel on primary lees until late February when it was racked and bottled. There were no acid additions and no malolactic fermentation.